Eating Almond Croissants whist having a morning Latte has always been a favourite of mine since I first visited Paris in 1988. But it wasn’t until I went to the United Kingdom where I was a pastry chef at a French Boulangerie that I learnt the secret of making these crisp almond flavoured pastries. Its really quite simple from a making and baking point of view, you don’t have to do much at all - just buy the croissants! Make these part of your weekend breakfast treat by buying double the amount of croissants on Saturday morning and then you can have your own freshly made Almond Croissants with your Sunday paper. (Recipe from "Global Baker - Dean Brettschneider")


Almond Crème
50 g butter - softened
50 g sugar
1 egg
50 g ground almond
1 teaspoons amaretto liqueur
1 tablespoon plain flour

Place the butter and sugar into a mixing bowl, and using a wooden spoon, cream until light and fluffy. Slowly add the egg and beat until combined, then beat in the ground almond, flour and amaretto liquor. Cover and set aside until required.

You can even make it up the day before and place it into the refrigerator, then remix it with a wooden spoon to soften it.

4 all-butter croissants - already baked
50g flaked almonds, for decoration
icing sugar, for dusting

Makes 4 croissants